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What you Need for Proper Meat Handling in a Restaurant

It has been established that people love to order for meat dishes when they eat at restaurants. We also, see that our rate of meat consumption shall keep rising as time goes. This means that if you own a restaurant, you need to be ready to prepare and serve these dishes perfectly. Part of that process entails you having the right tools for the job. Here are some basic butcher tools a good restaurant cannot afford to miss.
There are certain special knives you need to have for the chefs to do a good job of carving the meat. A scimitar knife is a curved knife necessary for trimming sizeable chunks of meat. It can also be used to portion cut cubes, stews, cutlets or steaks. A boning knife is shorter and can be either curved or straight. TI serves several purposes, thus making it an important addition. You also have the clam knife, best for Frenching veal or lamb racks. It is thus good for scraping membranes from bone. You then have the chef’s knife, which is as big as the scimitar but on flexible. It is necessary for trimming large cuts, chopping, portion cutting, and mincing. A slicer knife is the straight version of the scimitar knife. It is also used for portion cutting and trimming.
You need saws too for meat processing. There are handsaws and band saws. Handsaws are needed for cutting through bone accurately. Band saws are on the other hand ideal for cutting in several occasions. These are for the bones for soup, stews, bone-in roast, and Osso buco. You need to be cautious any time you are around the band saws.
You will also need meat cleavers when handling chops. Only go for one that is heavy enough to go through bone. You can also get a small one for when you need to cut through poultry, or for bone-in roasts are they have cooked. You need to also have a butcher block to use it safely, not a chopping board.
You need to also have sharpening stones to keep the knives sharp enough. You need to keep the knives sharp, as only then will they shall perform their duties efficiently, prevent injuries, and minimize waste. It needs to have both the finer and coarse grits, for a perfect sharpening. You need to also remember to use the stone only when wet, by wither oil or water, as is the norm.
You also need to have a slicer. You will need it to slice meat, cheese and usages. You will find several types, which you can learn more about on these web pages.
You may wish to discover more about the restaurant business, which you can read more about here.